LifeSpice Ingredients, a fast-growing, entrepreneurial, international food company has an opening for a Research Chef in our River North location. Steps away from the Brown line, and easily accessible from public transportation takes the stress out of your morning commute.

Come join our team! Our culture is professional, supportive, dog friendly, casual and hard working. If you are looking for the opportunity of becoming part of a close-knit team, then this opportunity is for you. You will be a difference maker in the future success of the company.

The Research Chef will spend the majority of their time creating winning dry seasoning blends for use in meats, salty snacks, sauces and dressings. They will also create gold standard targets to guide seasoning development and prepare and participate in customer presentations.

They will stay abreast of emerging trends in the food service industry, as well as communicate and demonstrate these trends to the rest of the team. And they will look for new raw materials to allow seasonings to be created that follow these trends.

The person in this position will report to the VP of R&D and will interact with all functions of the company. This is an individual contributor position with no direct reports.

As a Research Chef, you will:

• Develop winning dry seasoning blends at the benchtop for our industrial customers
• Prepare food dishes to showcase dry seasoning blends or for creating gold standards
• Collaborate with Sales & Marketing to create and deliver presentations to our customers
• Find new raw materials and suppliers that will set our blends apart
• Develop new recipes and cooking techniques, then document and teach them to others
• Work with flavor companies and other suppliers to identify or develop new raw materials

To be successful in this position you need:

• 3+ years of culinary experience
• Culinary degree from accredited Culinary School
• Bonus to have CRC (Certified Research Chef) certificate from the Research Chef's Association or equivalent research and development experience
• Ability to prepare and give food demonstrations and presentations to audiences of five or more people